Grading, processing, and concentrating apparatus.



G. B. WELCH. GRADING, PROCESSING, AND 'GONGBNTRAT ING APPARATUS.

APPLICATION FILED FEB. 21, 1911.

Patented Mar. 5, 1912.

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WITNESSES N INVENTOR Br 7% ATTORNEYS coLumnm PLANOGRAPH co.. WASHINGTON. D. :4

G. B. WELSH. GRADING, PROCESSING, AND GONCENTRATING APPARATUS. APPLIOATION FILED FEB. 21,.1911.

1,019,570. Patented Mar.5, 1912.

2 SHEETS-SHEET 2.

ATTORNEYS COLUMBIA PLANOORAPH 20., WASHINGTON, n. c.

CHARLES E. \VELGH, 0F LOWVILLE, NEW YORK.

GRADING, PROCESSING, AND GONCENTRATING APPARATUS.

Specification of Letters Patent.

Patented Mar. 5, 1912.

Application filed February 21, 1911. Serial No. 609,863.

To all whom it may concern:

Be it known that I, CHARLES B. Wnnorr, a citizen of the United States, and a resident of Lowville, in the county of Lewis and State of New York, have invented a new and Improved Grading, Processing, and Concentrating Apparatus, of which the following is a full, clear, and exact description.

The object of the invention is to provide a new and improved apparatus for grading, processing and concentrating maple syrup in a very simple and economic manner, at the same time producing a grade or quality in canning or bottling that will have a uniform color and the proper specific gravity.

For the purpose mentioned, use is made.

of a series of tanks, called storage tanks, for the reception of maple syrup of different colors, the No. 1 tank being represented by the lightest, No. 2 by a shade a trifle darker, and so on until the last tank, which is represented by the darkest color thatwould be received, each tank having a faucet for discharging the maple syrup into a trough, common to all faucets, so that the syrup will be conveyed to the preparation pan, where it is mixed together to a uniform standard, and the maple syrup is then discharged from the preparation pans connected with the heater, in which the maple syrup is heated in the case of canning and bottling to a certain degree, where it is drawn oif into packages, either cans or hot tles. There are two preparation pans, the object of having more than one is so that the syrup can be prepared in the case of canning to a certain'specific gravity, which is then discharged into the heater, and while the syrup from the first pan is being discharged through the heater, the other preparation pan is used to prepare another amount in the same way and after the contents of the first preparation pan have all been discharged into the heater, then the valve connecting the first pan with the heat-er is closed, and the valve connecting the second preparation pan with the heater is opened; while the second pan is running through the heater, then the first pan is again prepared ready to go through the heater in this way; by having always one pan of maple syrup prepared ahead the is drawn oil in packages.

apparatus continually keeps in operation. In discharging the maple syrup from the tanks into the trough, if the first three tanks represent, say, number 1 quality, then a like stream from each one of the faucets is discharged into the trough and an average quality of these three tanks, of course, is secured when they are mixed together in the preparation pans; likewise if grading in second grade is desired this might represent the next three tanks, and an average size stream from each faucet is drawn from the second series of three tanks and pre-.

pared as above, which would make the second grade in color; likewise in case the third grade is desired the next three darker tanks are operated in the same way by drawing off from the tanks a like stream from each one, which runs into the trough into the preparation pans, where it is prepared to go through the heater. After the tanks are exhausted in one series of tanks that represent a certain grade, the pans are cleaned up and the next lot goes through the preparation pans into the heater where it is drawn oil into packages as desired.

A practical embodiment of the invention is represented in the accompanying drawings forming a part of this specification, in which similar characters of reference indicate corresponding parts in all the views.

Figure 1 is a plan view of the apparatus installed in a building shown in section; Fig. 2 is an enlarged cross section of the same on the line 2-2 of Fig. 1; and Fig. 3 is a longitudinal section of the same on the line 3-3 of Fig. 1.

In the grading and canning of maple syrup the maple syrup is delivered to the factory in large tin cans or other vessels, and the contents of these packages vary greatly, both as to color and specific gravity. Heretofore it has been the practice to have this maple syrup delivered to the canning station in barrels and to combine a number of barrels of both color and specific gravity until a fair average is obtained, and'then the maple syrup is dumped into a large tank and the whole amount is then heated up to a proper temperature when it In this way the heat remains on the entire quantity until it is all drawn off into the desired packages. The heat on a large quantity of syrup for several hours at a time drives away a great deal of the fine, delicate flavor of the maple syrup. Under the plan presently to be described in detail the syrup remains cold until it starts to run through the heater, traveling as it does about 30 feet more or less, in a space of about 12 inch-es wide, where the steam coils heat it up to the proper temperature, when it is drawn off by faucets from the last pan of the heater. The heat has only remained on the syrup for a short time and it preserves the flavor very much better than under the old system of heating up a large quantity at a time. A fair estimate of the time the maple syrup leaves the preparation pan when it is cold until discharged through the faucets is from 15 to 25 minutes, according to the amount of discharging faucets that are in the last pan. This is a great improvement over the old system because it preserves the flavor.

When concentrating maple sap or light weight maple syrups that are below the standard, a given quantity is drawn off into all of the one or more pans, composing the heater and then it is boiled down to the proper specific gravity. When this is done it is drawn off in a like manner the same as if the maple syrup were of standard weight and specific gravity, when it leaves the preparation pan. Another plan of getting the proper specific gravity is to take maple syrups that are either heavier or lighter than the average of the tanks, and if the maple syrup as delivered by the storage tanks is lighter than the standard specific gravity, then a heavier maple syrup is combined with it in order to make the standard average. In a like manner if the maple syrup coming from the storage tanks into the preparation pan is of a greater specific gravity than the standard syrup, then a lighter specific gravity is combined with it in order to prepare it for the heater.

With my apparatus, presently to be de scribed in detail, the flavor is retained, and a better grade of maple syrup, having a standard uniform color and a standard spe cific gravity is obtained for each seasons product.

In a suitably constructed building A are arranged a series of tanks B, preferably numbered, as indicated in Fig. 1, by consecutive numerals or the like, the rear of the tanks being adjacent to a platform C, at which the syrup is received in cans or barrels and is weighed on a scale D located on the platform C. A derrick or other hoisting device E is also arranged on the platform C for conveniently manipulating the cans or barrels when emptying the same into the different tanks B. The contents of the cans or barrels are then emptied into the tanks B designed for receiving the syrup of a corresponding color, so that the several tanks 13 contain syrup of a different color or shade.

The front lower end of each tank B is provided with a faucet F, and the faucets of the several tanks B open into a trough Gr, connected at one end with a pipe H connected by valved branch pipes H, H with the separate chambers I, I of a pan 1, arranged in such a manner that the syrup from the trough G can flow by its own gravity through the pipe H and the corresponding branch pipe H or H into the chamber I or P. The chambers I and I have valved outlets J, J connected with a pipe J leading to the first section K of a heater having additional sections K, K of which the sections K and K are connected with each other by a pipe L, and a pipe L connects the sections K and K with each other. Each of the sections K, K, K is provided with a transverse partition K extending from one end of the section to within a distance of the opposite end, so that two connected compartments are formed in each section for the syrup to flow through be fore reaching the outlet pipe L or L or the draw-off faucets L at the last section K lVithin each section K, K, K of the heater is arranged a steam coil N, having a valved inlet N leading from a steam pipe 0 connected with a boiler P, and each coil N has a valved outlet N 2 connected with a pipe 0 leading to a steam trap or other suitable place of discharge.

The valve for the inlet N for the coil in the last section K is provided with an automatic temperature regulator 1 of any approved construction. In case the temperature goes below the correct temperature necessary to can or bottle the maple syrup correctly, then the steam valve in the inlet N for the section K opens and lets more steam into the steam coils, and in a like manner if the temperature of the syrup in the heater goes above a certain temperature, then the said steam valve closes. In this way the regulator keeps the temperature of the maple syrup within one degree more or less than the correct temperature, which should be maintained.

In the building A is also arranged a soldering table Q, a testing table R, and a packaging and labeling table S, as indicated in Fig. 1.

The operation is as follows: When the tanks B are filled or partly filled with syrup of different colors or shades, then such faucets F are opened for the discharge of syrup from the tanks B into the trough G as will form a mixture of a desired predetermined standard color. The syrup flows from the trough G by way of the pipe H and either branch pipe H or H into the corresponding chamber I or I of the preparation pan 1, in which the syrup accumulates in sufiicient quantity as to supply the different sections K, K and K with a desired amount of syrup as is warranted for a proper production of syrup.

.It is understood that as the syrup flows through the sections K, K and K it is heated by the coils N until a desired temperature is secured so that the product can be withdrawn through the faucets L into the cans or bottles or other packages.

It is understood that by having the pan 1 the proper amount of syrup can be fed to the sections of the heater as needed in order to obtain a syrup of a desired predetermined or standard quality or temperature.

It is understood that when one chamber 1 or I of the preparation pan 1 is filled, the corresponding branch pipe H or H {is closed and the other one opened to fill the empty sections K, K and K of the heater with the required amount of syrup. Thus a continuous operation is carried on and at the same time a syrup is produced which is of a standard color and of a desired standard specific gravity.

It is understood that the color of the syrup runs from a very light shade to a very dark hue, and by placing the syrup separately into the tanks B according to their color and simultaneously running the syrup from a number of the tanks B into the trough Gr, it is found possible to obtain a mixture of a uniformly colored or standard syrup, and hence the final product does not vary in color in a whole season or even in successive seasons. By the use of the preparation pan 1 it is possible to test the syrup accumulating in either chamber 1 or I as to the correct or desired weight, and in case such weight should not correspond to the desired standard weight, then by the addition of a lighter or heavier weight of syrup the desired color and specific gravity can be readily reached prior to running the syrup into the heater.

It is understood that as a marketable product, it is desirable and important that the syrup of one or successive seasons, placed on the market by a manufacturer, is of the same color and the same specific gravity, and although the quantity of the maple syrup harvested in a season may vary, the grade or brand under this system should be the same for each season.

By the use of the apparatus, the syrup turned out in each season is practically alike, irrespective of the variation of the color and density as made by producers. If only two grades or brands of maple syrup are made respectively, called No. 1 and No. 2, and if the season for producing maple syrup on the average should be extraordinarily good, then more of the No. 1 grade may be obtained that year. Likewise if the season was a poor average year as to color then more of the No. 2 grade may be obtained that year. The grades or brands as distinguished by No. 1 or 2 would be the same each year although more of No. 1 may be obtained one year than in another, and more of No. 2 in one year than another. The grades are determined by the number of storage tanks that are used in each class or grade, which may be one or more storage tanks.

Having thus described my invention, 1 claim as new and desire to secure by Letters Patent:

1. An apparatus for grading, processing and concentrating maple syrup into standard weight syrup, comprising a series of tanks for the reception of the syrup of different colors, each tank having a faucet, a trough common to all faucets, preparation pans into which the trough discharges for mixing differently colored'syrups and determining the specific gravity and grade of the syrup, and a heater connected with said preparation pans for heating or boiling the syrup.

2. An apparatus for grading, processing and concentrating maple syrup, comprising a series of storage tanks for the reception of maple syrup of different colors, each tank having a faucet, a trough common to all faucets, for the reception and conveyance of maple syrup and like products from the tanks to the preparation pans for mixing the different colored maple syrup and determining the correct specific gravity and grade, one or more preparation pans, having separate chambers, alternately connected with said trough, and a heater having a plurality of connecting chambers, of which the first one is alternately connected with said pan chambers, the last one of said compartments having a drawing off means for drawing off the maple syrup.

3. An apparatus for grading, processing and concentrating syrup, comprising a receptacle for receiving syrups of different colors, preparation pans, means for delivering the syrups from the receptacle first to one pan and then to the other one, a heater, and means for delivering the contents of the said pans alternately to the heater.

In testimony whereof I have signed my name to this specification in the presence of two subscribing witnesses.

CHARLES B. WVELCH.

Witnesses:

GEORGE SHERWOOD, G. S. WATERHOUSE.

Copies of this patent may be obtained for five cents each, by addressing the commissioner of Patents, Washington, D. G. 

